Tagliatelle alla Bolognese is a traditional Italian recipe from Emilia-Romagna region. Although slightly different from the original Bolognese sauce recipe, this version is very simple to prepare, and, surely, your family and friends will love it. You can serve this flavorful dish with a glass of red wine like Lambrusco.
Tagliatelle alla Bolognese – Searching for Italy Recipe
Tagliatelle alla Bolognese recipe from 'Searching for Italy' with Stanley Tucci. A luxurious tagliatelle alla Bolognese recipe made with the first-ever recorded Bolognese veal ragu sauce.
- 14 oz tagliatelle
- 5½ oz veal, lean, cubed into small pieces
- 2 oz pancetta
- 1½ oz butter, unsalted
- ¼ white onion, chopped
- ½ carrot, peeled and chopped
- 8 celery sticks, chopped
- 1 teaspoon all-purpose flour
- 1 cup beef stock
- salt, to taste
- black pepper, to taste
- nutmeg, a pinch
- Parmigiano reggiano cheese, grated
- Prep all of the ingredients.
- Over medium heat, melt the butter in a medium sauté pan.
- Add in the vegetables, veal, and pancetta.
- Season with salt and pepper, to taste. Then add a pinch of nutmeg.
- Simmer for a few minutes. Add the flour and a ladle of broth after the meat has browned.
- Cook for 10-15 minutes, and add more broth as needed.
- While waiting for the sauce, place a pot with salted water over medium-high heat and bring it to a boil.
- Cook tagliatelle according to the package instructions (minus a minute or 2 for al dente)
- Drain the pasta and transfer it into the pan with the sauce. Toss to combine.
- Serve with grated parmigiana reggiano cheese.
- You can serve Bolognese ragu with other types of long-size pasta like linguine or spaghetti.
- Use warm broth, and let it simmer while cooking the ragu.
- Pasta should be prepared “al dente,” which means cooked, but still firm under the bite.
- Remember to finely cut the meat.
Calories: 520kcal | Carbohydrates: 74g | Protein: 25g | Fat: 13g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 289mg | Potassium: 574mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1394IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 3mg
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If you like this post, then we definitely recommend checking out our Rigatoni all’Amatriciana Recipe post.